Honey, Peanut Butter, Soy & Sesame Seed Pork Tenderloin w Cashews
Melt-in-your-mouth pork with explosive Thai inspired flavours will guarantee this a hit with your clan… or your money back (send me the receipts)! ;)
Pork & Marinade
- 2 pork tenderloins (trimmed of silverskin)
- Handful of sesame seeds
- ½ cup of smooth peanut butter
- ½ cup of honey
- ½ cup of soy sauce
- 2 or 3 cups of green beans
- 1 red pepper
- handful of cilantro (use parsley if you’re not a fan)
- ½ cup of roasted cashews (peanuts would be fine)
- 10 birds eye chili’s (optional)
- splash of honey
- splash of soy
- splash of toasted sesame oil
Mix marinade in a zip lock bag or bowl, add pork & leave in fridge for at least 2 hours. 4 is better. Remove from fridge. Preheat oven to 425. Remove excess marinade. Season w salt/pepper & roll tenderloins in sesame seeds. Roast in oven for 20mins on parchment paper. Remove & let rest for 5mins.
Meanwhile… Slice beans down the centre, thinly cut your red pepper. Toss in a hot pan with a splash of canola oil, after 60 secs add a splash of honey & soy (couple tblspns of each). You want your veg crispy, 2 mins should do it in total… just long enough for the honey & soy to glaze up, season w salt/pepper.
Plate your veggies, cut your tenderloin into nice ¾ inch chunks, tear up cilantro, chopped chili, crushed cashews & drizzle a little soy & sesame oil. You’re in Bangkok baby!